Curry soup

Ingredients for 2 servings:

• 50 g rice
• 100 g desiccated coconut
• 500 ml milk
• 300 g chicken
• 1 bunch of spring onions
• 1 piece(s) bell pepper(s), red
• 1 tsp ginger, fresh and finely chopped or paste)
• 1 tbsp oil
• 1 tbsp curry powder or more
• 1 tbsp flour
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with coconut and chicken

First, cook the rice—or use up any leftovers. The soup tastes great without rice, too. Bring the milk to a boil with the desiccated coconut and let it stand. Cut the meat into bite-sized pieces. Clean the vegetables. Cut the white parts of the onions into rings or cubes, the bell peppers into strips or not-too-large cubes, and the green parts of the onions into thin rings (e.g., diagonally). Then briefly process the coconut milk with a blender or hand blender, strain, and squeeze out the desiccated coconut. Fry the white parts of the onions with the meat and ginger in the oil, stirring frequently. Sprinkle the curry and flour over the rice and fry briefly. Deglaze with the coconut milk, add the pieces of bell pepper, and bring to a boil. Mix the soup with the green parts of the onions and the rice, heat briefly again, season with salt, and serve. Variations: If you like spicy food, you can also add a finely chopped chili pepper. A little lemongrass or a kaffir lime leaf will give the soup a fresh aroma. A few pieces of pineapple, a few peach or apricot slices, or even a few chopped mustard greens also go well in the soup – best added together with the green parts of the onions.